After serving as Executive chef at Reed Hearon's Rose Pistola and Black Cat, in December, 1998, Scott Warner became Corporate Executive Chef and a partner in all three of Hearon's restaurants: Rose Pistola, Black Cat and Rose's Cafe.

"Scott Warner is one of those rare people in this business who is not only a brilliant chef but also a capable artist and musician and aware of the themes that connect all of those things," says Reed Hearon.

During Scott Warner’s childhood, the family table was the center of the house and food was the main event. Summer vacations in Europe were opportunities for Parisian cooking classes for his mother and regional eating in France and Italy for the rest of the family. A good cook by the time he entered college, Warner earned his living by catering while in the master's program in music at University of Southern California. By the end of his music studies he decided to pursue his love for food and cooking with equal focus.

Warner spent several years cooking in small bistros in New York, then returned to Los Angeles and a job at Rockenwagner's where he was day chef for three years. In 1994, he made his way up the coast to San Francisco and Restaurant Lulu where he soon became head sous chef under Chef Reed Hearon.

In March of 1996, Hearon appointed Warner Executive Chef at his new North Beach restaurant, Rose Pistola. Early on, Hearon and Warner traveled through Liguria, the Italian region which inspires the restaurant's food. This "going to the source" under Hearon's tutelage enabled Warner to anticipate Hearon's food direction and to collaborate on the seasonally changing menu. Together they created food that has garnered the highest praise and interest of food professionals and food lovers since the day the restaurant opened its doors, including The James Beard award for Best New Restaurant in the country.

In June, 1998, Warner became opening Executive Chef of Black Cat, Hearon's late night restaurant and jazz bar inspired by the jazz and beat era of San Francisco's Broadway. Here he worked with Hearon on creating a menu featuring food from the four corners of Broadway - North Beach, the Wharf, Chinatown and old San Francisco, with each cuisine presented with its original integrity.

In September of 2002, Scott Warner accepted the challenge of serving as the Executive Chef for Donna and Giovanni Scala at their Napa Valley Bistro Don Giovanni.

In his spare time, Scott Warner continues to perform for Bay Area culinary charitable events with his all celebrity chef group, The Back Burner Blues Band.